One of the best creations must be the good old prawn cocktail but of course like most things the ingredients need to be of the best quality even if the addictive flavour of the cocktail sauce masks the flavour a tad.
Serves 4
180-200g wild Atlantic peeled prawns
1 head of little gem or the equivalent of cos or iceberg lettuce, washed, dried and finely shredded
Spring onions, finely sliced on the angle
60 mls cocktail sauce, see recipe below
A few turns of ground chillies or a couple pinches
For the cocktail Sauce
100ml mayonnaise
40ml tomato ketchup
2-3tsp horseradish sauce
2tsp Worcestershire sauce
A couple drops of Cornish pastis to taste
Salt and freshly ground white pepper
Method
Cook the prawns in salted simmering water for a minute then remove from the heat and leave to cool and drain.
Meanwhile mix all of the ingredients together for the sauce and season to taste.
Mix the spring onions and lettuce together then put a spoonful of the sauce into 4 suitable glasses, fill the glasses with the lettuce and divide up the prawns on the lettuce.
Spoon over the remaining sauce and grin a little chilli on top.
Mitch is a huge fan of Mark’s, calling him one of the best fish chefs in the world. The two have been friends for years, and Mark has been cooking with fish from our Online Seafood Market since the day we opened. You can experience it for yourself at his fantastic chef’s table events at his beautiful home in Lyme Regis.
